BOILING KIT

The ideal kit for an exceptional broth

23,00 €

DESCRIPTION

HOW TO COOK

Mannarino advises that to make a good boiled meat, you need to follow a few simple steps:

1. Prepare the vegetables: peel an onion, make an aromatic bouquet with thyme, parsley and bay leaf, peel 2 or 3 carrots and peel the celery. If you like, you can also add some potatoes.
2. Pour the water into a large, high-sided pan.
3. Place the vegetables in the pot, add a little salt and bring to the boil.
4. When the water comes to the boil, add the meat. On the surface of the water, impurities will begin to appear in the form of foam: these are the coagulated meat proteins which you will have to remove with a slotted spoon.
5. Once all the impurities have been removed, add the peppercorns and turn the heat down to low.
6. After at least 3 hours the boiled meat should be well cooked.
7. Then drain the boiled meat with a ladle and cut it according to your taste.

And now your boiled meat is ready! Serve it with boiled vegetables and our tasty salsa verde!

ADDITIONAL INFORMATION

Fresh products

Priest's hat

Shelf life: 3 days

Ingredients: Bovine Adult 100 %

Place of birth: Germany
Breeding location: Germany

Slaughtered: Germany BW01110EG

Sections: Germany BW01110EG
Allergens in the product: ABSENT

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 150 kcal, kj620
FATS 5.2 g of which SATURATED FATTY ACIDS 1.7 g
CARBOHYDRATES 0.7 g of which SUGARS 0.6
PROTEINS 25 g
SALT 0.3

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

Biancostato

Shelf life: 4 days

Ingredients: meat of adult cattle

Place of birth: France
Breeding location: France

Slaughtered: ITALY Z5850CE

Sectional: ITALY L 344 W
Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN, NUTS [NUTS (Juglans regia), PISTANUTS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 226kcal, kj940
FATS 9.15 g of which SATURATED FATTY ACIDS 2.5 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 33.57 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic

Pack freshness protection

We fully respect the cold chain

We ship throughout Italy excluding the islands

TRY ALSO

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Arrosticini 10 pz

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Classica

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Campagnola

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